Friday, 27 January 2017

Carrot Cake Koftas

03:56 Posted by Trevor Mehta
These slightly sweet & spiced little thingummys won’t win over any falafel purists, in fact they’re somewhere near a pakora, and not much like a kofta at all! They do hold their moisture well, though, and are delicious in a gluten free flatbread with salad and extra chutney, or as part of a mezze lunch, perhaps with some of our creamy hummus with salmon.

Carrot Cake Koftas

Carrot Cake Koftas Ingredients:

  • 3 medium carrots, finely grated
  • 1 tin of chickpeas or butterbeans, drained
  • 50g walnuts
  • 50g sultanas
  • 1 tsp ground coriander
  • 1 tbsp ground cumin
  • 2 tbsp apple puree
  • 1 tbsp mango chutney (check it’s gluten free)
  • 1 tsp lemon juice
  • 2 slices of gluten free bread, made into breadcrumbs
  • Olive oil for cooking

Carrot Cake Koftas Method

  • Finely grate the carrots, and put the chickpeas and walnuts into a food processor, and whizz until they are a coarse breadcrumb-like texture.
  • Mix together all of the remaining ingredients, except the breadcrumbs, until well combined. 
  • You might want to get your hands in! Adjust the seasoning if you like.
  • Break off and roll golf ball sized pieces of the mix, and roll them in the breadcrumbs, keep them in the fridge until you are ready to cook them.
  • Preheat the oven to 180˚C, place the koftas on a lightly oiled baking try, drizzle a little more oil on the koftas, and bake for 20-25 minutes until golden brown.
  • Makes 18